Linguine with Broccoli

This originally came from one of Craig Claiborne's series of cookbooks which were compilations of his NY Times columns. It was Ed Giobbi's creation. Somehow I misplaced the recipe and was pleased to find it again in the library's copy of Eat Right, Eat Well, The Italian Way. The recipe is brilliantly and simply conceived. In brief, one cooks the pasta and the broccoli at the same time ... without having to use a big pot of water.

Linguine with Broccoli
Step 1   
    1    bunch fresh broccoli

Cut off flowerets and peel stems. Cut flowerets into 2-inch lengths, slicing large ones in halves or quarters. Wash and set aside.

Step 2
    4    tablespoons olive oil
    2    tablespoons coarsely chopped garlic
        Hot pepper flakes to taste (optional)

Put oils, garlic, and hot pepper in a large pot. Turn up heat and add broccoli.

 Step 3
    2-1/2    cups water (approximately. I sometimes use almost twice as much, depending on the pasta)
    1/2    pound linguine or spaghettini, broken into 2” lengths
        Salt and pepper to taste

When oil is hot, 1 cup of water and pasta. Stir thoroughly. If pasta is not well mixed at the beginning, it will stick together.
 
Add salt and pepper, stir, and cover. Cook over medium heat, stirring very often, taking care that pasta doesn’t stick together or to pan. Add water gradually as needed.

Cook pasta to al dente. Takes about 10 minutes.

Minty avocado shake

I started the ACD diet planning to one day be able to return to eating what most people think of as normal which would be a healthy balance of carbohydrates, protein and fats. That was before I discovered that my previous antibiotic overuse and heredity made me extremely sensitive to carbohydrates. What this means is I will be a prime candidate for reoccurring candida, if I don't follow a low-glycemic diet for the rest of my life.

I have people tell me all the time, "Well, you can't eat any of the 'good' stuff." Oh well, I guess I'm "sentenced" to a life of healthy eating.

Mint, avocado and spinach combined into a shake may sound like punishment to some but I definitely found it very easy to polish off most of an "minty avocado shake" before I realized I should take a picture. After snapping a picture of the now "mini" shake pictured above, I finished off the rest.

Minty Avocado Shake
(serves 1-2)

1. 1/2 small avocado
2. 1 cup packed spinach
3. 1 cup unsweetened hemp milk
4. 2 T. vegan rice protein
5. 1/2 tsp. guar gum powder
6. 2 T. fresh mint leaves
7. 1 1/2 cups crushed ice
8. 1/2-3/4 tsp. peppermint extract (Use an alcohol-free variety.)
9. 20 or more drops of alcohol-free stevia (Use agave nectar if not on ACD.)

Blend all the ingredients until smooth in a blender or food processor. Adding the guar gum gives the shake a creamier texture. Enjoy with a sprig of mint on top.

Kona and Pumpkin sack out on a hot summer afternoon.

Something I Really Like - Pupcakes!

Hannah had a gift certificate to Target and came home with Hello, Cupcake! and What's New, Cupcake? which she promptly proceeded to use. Luckily, she was provided with the perfect event as the vet where she works is having a goodbye party today for two vet techs who are going away to college.

These were amazingly easy. Plus, they will taste as good as they look as Hannah eschewed the authors' cake mix and canned frosting suggestions and baked from scratch chocolate cupcakes to adorn with real buttercream frosting. Now that's how you do it!

Nori rolls with sunflower seed spread

I've never eaten Nori rolls until recently. I didn't realize I was missing a great low-carb option as long as I omitted the sushi rice. I was amazed to discover the nutritional powerhouse that a simple Nori rolls is. Nori rolls are a source of Vitamins A, B and C, as well as iodine, protein, carotene and dietary fiber.

I still need a lot of practice filling and rolling a Nori roll but it might help if I invested in a sushi mat. Even though they don't look perfect, they still are quite tasty. Use your imagination for fillings. Here's the one I tried.

Veggie Nori Rolls with Sunflower Seed Spread

Ingredients for Spread:

1. 1 cup sunflower seeds (You also can sprout them ahead of time but I skipped this.)
2. 1/4 cup lemon juice
3. 2 cloves of garlic
4. 2 T. tahini
5. 1 T. Bragg's Amino Acids
6. 2 T. chopped fresh parsley
7. 1/8 chopped red onion
8. 1 small piece of ginger
9. 1 tsp. flax oil
10. 1/2 tsp. cumin
11. dash of Chipotle powder

In a food processor or blender, combine all the ingredients. Blend to a fairly smooth, paste-like consistency.

Directions for Veggie Nori Rolls

1. Lightly toast a Nori sheet in a large skillet.
2. Lay one toasted Nori sheet on a flat surface or bamboo sushi mat, shiny side down.
3. Cover with a thin layer of sunflower seed spread.
4. On top of sunflower seed spread, lay out thinly sliced veggies, such as red pepper, Napa cabbage, red cabbage, avocado, daikon radish and sprouts.
5. Roll up the rolls and cut each into two or three sections.

Carob energy shake

I have been an avid cyclist for years but I've never been able to find a "safe" recovery drink for replenishing muscles after hard exercise. I need something low glycemic, high in protein, and allergen-free for me. Okay, I guess the words low glycemic and recovery drink are an oxymoron. That's probably why I never been able to find a pre-made, post-exercise beverage.

I decided to create my own post-workout beverage. It tasted more like a dessert to me but it met all my requirements: high protein, low to moderate carbs and tasty. I drank it so fast I didn't have time to snap a photo the first time but I got one the second time around.

Carob Energy Shake

Ingredients

1. 1 cup alternative dairy beverage (I like unsweetened Tempt hemp milk.)


2. 1 tsp. raw carob powder


3. 1-2 T. vegan rice protein powder


4. 1/2 tsp. guar gum


5. 1/4 package Silken tofu


6. 1 tsp. unsweetened sunbutter


7. 1 cup crushed ice


8. 10 drops liquid stevia (alcohol-free)

Directions:

1. Mix all ingredients in a blender or food processor.


2. Pour in a glass and get refreshed and replenished!

Rhubarb-strawberry smoothie

My sprouter is my newest kitchen gardening gadget. It came with some sprouting seeds I've never tried. The ones in the middle tray are garbanzo bean and pea seeds. The bottom tray has lentil seeds sprouting. All of them turned out to be delicious but I pecially enjoyed the garbanzo bean sprouts. I've been tossing the sprouts on salads but am looking for other ways to enjoy them now that I have a fresh and bountiful supply.

Rhubarb is something else I am continuing to enjoy. I can't believe I went so many years without realizing how versatile and delicious it is. Now, I can't enjoy a smoothie with strawberries without blending in an equal amount of rhubarb. Here's my recipe for a Rhubarb-Strawberry Smoothie.

Ingredients:

1. 1/2 cup unsweetened hemp milk
2. 1/2 cup chia seed-hemp milk slurry (Mix chia seed in 1/2 cup hemp milk the day before and allow chia seed to expand and absorb the milk. Store in the fridge.)
3. 1/2 cup slightly thawed frozen strawberries
4. 1/2 cup cooked rhubard chilled (Steam two or three chopped stalks of rhubarb until tender in 3/4 cup water + 6 drops liquid stevia.)
5. 2 T. rice protein powder
6. 1/2 tsp. guar gum powder
7. 1 tsp. flax oil (optional)
8. 1 cup crushed ice
9. Liquid stevia to taste

Directions:

1. Put all ingredients in a food processor or blender and pulse until smooth.